Stewed cabbage for pies in a frying pan. Cabbage filling for pies and dumplings

The frequency of engine oil changes is determined by the maintenance regulations. However, any internal combustion engine consumes lubricants during operation. In some cars this is provided by the manufacturer.

Filling oil into a Hyundai engine

Engines with mileage or malfunctions consume motor lubricant in excess of the norm. In any case, car owners are faced with the need to compensate for the waste of lubricant.

How to add oil to the engine without causing damage to it? It would seem that everything is simple: you need to initially purchase consumables with a reserve, and add lubricant during consumption (planned or not).

However, packaging is not always rational in terms of volume, and the car owner has to overpay for extra liters, which are not always in demand.

How much oil should I add to the engine?

To control the level, an oil dipstick is provided in any internal combustion engine. It is necessary to make it a rule to check the volume of technical fluids at least once a week.

The easiest way is to do this before you start moving. If your car is in a garage or parked: before starting the engine, open the hood, remove the dipstick, and wipe it dry. Then put it back in and take it out again.

Engine oil level on dipstick

The main condition is a flat horizontal surface: if you park on a curb, the readings will be incorrect. The oil mark should be between the “MIN” and “MAX” marks.

As a rule, the difference between these marks is 1 liter. It is not necessary to strictly maintain the middle; an oil trace anywhere between the marks means a normal level.

Important! Excess oil is no less harmful than too low a level. “Extra” lubricant gets onto the piston group, under the influence of temperature it separates into components, and falls out in the form of slag. Deposits clog oil channels, impairing circulation.

In addition, excess lubricant leads to an increase in pressure in the crankcase, as a result of which oil seals or gaskets can depressurize: they are simply squeezed out of their seats. Excess fluid loads the oil pump, which leads to accelerated wear.

Accordingly, a low level leads to oil starvation (the consequences can lead to unplanned overhauls).

How to properly add oil to the engine?

it is necessary to approximately determine the missing volume (if the mark is at the “MIN” level, it will be 0.5 l), and add fresh lubricant;
after which you need to start the engine, let it run for 5-10 minutes, turn it off, and wait 10 minutes until the lubricant drains to the bottom of the crankcase;
measure the level again (take out the dipstick, wipe it, insert it and take it out again).

It is enough to carry out this procedure once, and you will know exactly how much liquid is between the two marks on the dipstick.

Is it possible to add oil from another manufacturer to the engine?

In principle, the brand does not determine the characteristics of lubricants. If SAE viscosity specifications and API tolerances are met, mixing will not be a major problem.

Of course, the ideal option is to have a supply of oil that you filled in during the next maintenance. But in practice this is not always possible.

The fundamental issue is the conformity of the basis. Mineral oil cannot be added to synthetic oil, and it is not recommended to mix it with semi-synthetic oil. In a critical situation, if the level drops on the road, and you do not have a supply of the “correct” oil with you, you can add synthetic to semi-synthetic.

Emergency situation: the lubricant level is critically low, it is impossible to select the correct consumable.

In this case, fill in any oil that is as close as possible in terms of characteristics. Here we choose the “best of two evils”: without oil, the engine will definitely fail, but with the “wrong” lubrication you can make it to a service station.

The main thing is to drive at low speeds without overloading the power plant. When you get to the place where you can service the car, immediately change the oil, if possible, flushing the engine.

When to add oil to the engine?

The question is rather rhetorical. Of course, immediately after detecting a low level. As a rule, the car owner knows what the car's lubricant consumption is. By regularly looking at the odometer, you can accurately determine the need to replenish the volume. At the same time, no one canceled regular monitoring.

If there are 1000-1500 km left before the next scheduled maintenance, there is no point in wasting fresh engine oil on topping up. Perform maintenance ahead of schedule. At the same time, you should purchase new oil with a reserve, since you know exactly how much fluid will have to be added during the service period.

Is it possible to fill in engine oil “with a reserve”?

No, you can't do that. If you know for sure that the engine “eats” oil, and there is a danger of ending up in the middle of the highway with a critically low level, fill the fluid up to the “MAX” mark (not higher!), and check the level as often as possible. Always keep a liter canister of reserve in the trunk.

How to properly add oil to the engine - video

In any case, if engine oil consumption is critically high, it is necessary to identify the cause and put the engine in order.

Modern housewives bake cabbage pies for any occasion - just to pamper the family, or for the arrival of guests. There are many varieties of this pastry - fried, baked, with fresh or sour cabbage. You can add eggs, mushrooms and cheese to it - the taste will only benefit from this.

How to cook pies with cabbage

The first task of the housewife who decidedmake pies with cabbage, will be the preparation of all the necessary products from the list. The dough requires flour, eggs, kefir or milk, sugar, salt and a little butter. You can form the filling from fresh or sauerkraut, mix it with mushrooms, tomato paste, carrots or cereals. To save time, you can not knead the dough, but buy ready-made dough.

The preparation of pies begins with preparing the dough - they can be baked from puff pastry, with or without yeast. Each type has its own manufacturing characteristics, but there are common secrets shared by the chefs:

to obtain a crumbly consistency, add a pinch of citric acid and baking soda to the dough;
flour must be taken of the highest or first grade, white in color, not changing upon contact with water;
The yeast must be fresh, sugar must be added to it strictly according to the recipe, otherwise excess sweetness will lead to burning and a decrease in fluffiness due to a slowdown in the fermentation process.

Filling

The guarantee of delicious products isfilling for cabbage pies. It is prepared in different ways: take white or Chinese cabbage, stew it or fry it in a frying pan until soft. If desired, it can be mixed with prunes, mushrooms or boiled eggs. If you want a more satisfying option, use meat, hot dogs or sausage as additives.

How to fry cabbage for pies is useful for all housewives to learn. To do this, chop the head of cabbage into thin strips, pour over boiling water and cook for 10 minutes. After the time has passed, fry with chopped onion, mix with eggs or dill. If desired, you can make the fried filling softer - add tomato juice, bay leaf, carrots and onions. If sauerkraut is used, mix it with slices of champignons, carrots and onions, fry for five minutes, add minced meat.

Dough

After you have prepared the filling, you need to choosepie dough. You can make it yourself or buy a ready-made one: puff pastry, yeast, curd or yeast-free. Here are some cooking methods:

Lazy for frying is made from beaten egg with flour; its consistency resembles curd mass.
Kefir custard - for it you need to heat the milk, dilute dry yeast with salt, sugar, vegetable oil and a small amount of flour. Then add a glass of boiling water and knead the dough to a pliable consistency. After an hour of infusion, you can make pies.
Yeast without infusion is made from milk or warm water mixed with yeast, salt, sugar, butter and flour.

How to stew cabbage for pies

The tasty filling isstewed cabbage for pies, which it is advisable to take fresh and finely chop. For taste, carrots, onions, spices, and bay leaves are added to it. If you want a brighter color, use tomato paste, fresh or canned tomatoes. How to prepare cabbage for pies: chop the onion, grate the carrots, sauté for three minutes, add cabbage strips and simmer until reduced in volume. In 20-25 minutes the stewed filling will be ready.

Recipe for pies with cabbage

Find the one that suits youcabbage pies recipenot so simple, because there are a huge number of them. You can bake potato pies with sauerkraut, with meat and cabbage, or lean pies with the addition of rice or champignons. For baking delicious baked goods, a stewed filling of cabbage leaves with minced meat, smoked meats or simple boiled meat is suitable. A quick filling is cabbage strips with boiled eggs, dill or green onions.

In the oven

Time: 2 hours.
Purpose: for breakfast.
Cuisine: Russian.

Recipe for pies with cabbage in the ovenassumes that the filling will only be cabbage straws with fried onions. Oven pies are baked from yeast dough in milk or water, and it is better to use fresh rather than dry yeast for it. The resulting pastries are distinguished by a baked crust, aromatic filling and a pleasant juicy taste. It is best served with milk.

Ingredients:

milk – 220 ml;
flour – 0.6 kg;
eggs – 1 pc.;
fresh yeast – 25 g;
vegetable oil – 1/4 cup;
salt – 10 g;
sugar – 20 g;
cabbage head - half;
onion – 1 pc.

Cooking method:

Mix granulated sugar, yeast, a little flour, pour in some warm milk. After 15 minutes, sift all the flour, add salt, add the rest of the milk and butter. Knead the soft dough and set aside in a warm place for an hour.
Chop the head of cabbage, simmer, combine with fried onions, simmer a little more, add salt.
Divide the dough into pieces, roll each into a flat cake, and fill. Place on a baking sheet, coat with beaten egg, leave for half an hour.
Bake for 15 minutes at 180 degrees.

Fried in a frying pan

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 263 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

How to do fried pies with cabbage, the following instructions will teach you. Thanks to it you will get delicious pies with a crispy baked crust. The recipe for fried pies assumes that the cabbage in the filling is mixed with fried mushrooms and onions - this is how the products are distinguished by a balanced taste and satiety. You can add tomato paste to taste.

Ingredients:

water – 250 ml;
flour – 0.7 kg;
sugar – 40 g;
salt – 10 g;
eggs – 2 pcs.;
butter – 80 g;
dry yeast – 6 g;
vegetable oil - half a glass;
sauerkraut – 0.3 kg;
onions – 2 pcs.;
mushrooms – 400 g;
tomato paste – 15 ml.

Cooking method:

Sift the flour, mix with yeast diluted with water and melted butter. Knead the dough and set aside in a warm place for half an hour.
Rinse the sauerkraut with water, squeeze it out, place it in a frying pan with fried onions and mushroom slices. Pour in tomato paste.
Form dough balls, roll out into flat cakes, add filling, pinch edges.
Fry on both sides.

From yeast dough

Time: 2.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 247 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage on yeast doughare the best baking option because they have a fluffy consistency with an airy texture. Fresh cabbage is used as minced meat, mixed with boiled rice and chicken eggs. If desired, you can diversify this filling mixture with parsley; dried or fresh dill will also work.

Ingredients:

flour – 1000 g;
milk – 1.5 cups;
eggs – 2 pcs.;
margarine – 100 g;
vegetable oil – 40 ml;
dry yeast – 10 g;
cabbage head - half;
rice - half a glass;
eggs – 3 pcs.;
onion – 1 pc.;
green onions - a bunch.

Cooking method:

Heat the milk, pour in the yeast, add sugar. After half an hour of infusion in a warm place, sift the flour, add one egg, butter, and knead. Pour in melted margarine and stir until smooth. Leave in a warm place for an hour.
Chop the head of cabbage, chop the onion and fry, boil the rice until tender, chop the greens, boil and chop one egg. Connect all components.
Form the dough into balls, roll out into flat cakes, and fill with a mixture of rice, cabbage, eggs, and herbs. Pinch the seam and place the pies seam side down on an oiled baking sheet. Baking paper can be used.
After 15 minutes of infusion, brush the surface with beaten egg and bake for 25 minutes at 180 degrees.

On kefir

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 245 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook kefir pies with cabbagestep by step, teach the recipe described below. It makes a quick dough. The filling is sauerkraut mixed with mashed potatoes and spices. Homemade pies are fried in hot oil in a deep frying pan to create an excellent crispy crust that will whet your appetite.

Ingredients:

flour - half a kilo;
kefir - a glass;
olive oil – 10 ml;
sugar – 20 g;
salt – 10 g;
soda – 10 g;
vegetable oil – half a glass;
sauerkraut – 0.2 kg;
potatoes - 6 tubers;
onion – 1 pc.

Cooking method:

Sift the flour, combine with soda, salt, sugar. Separately mix kefir with oil, combine both masses until a non-sticky consistency is obtained. Leave for half an hour at room temperature.
Boil the potatoes in salted water, mash until pureed. Mix with fried onion, to which cabbage was added at the end and simmered for a couple of minutes.
Roll out the dough, form into flat cakes, add the filling, and wrap the pies.
Fry for five minutes on both sides.

With egg

Time: 3.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 232 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage and egg in the ovenare considered classic Russian dishes, but they can be made not only from fresh vegetables. The filling with sauerkraut comes out more aromatic and rich, giving it an attractive taste. To prevent the minced meat from becoming extremely sour, the main product needs to be washed a couple of times with running water, squeezed out and added fried onions with chopped boiled eggs.

Ingredients:

flour – 0.4 kg;
butter – 100 g;
milk – half a glass;
water – half a glass;
eggs – 8 pcs.;
fresh yeast – 7 g;
sauerkraut – 0.4 kg;
onions – 2 pcs.;
vegetable oil – 20 ml.

Cooking method:

Pour warm water into the yeast, add half the sifted flour, and leave in a warm place for an hour. Beat in three yolks and add salt. Add warm milk, soft butter, knead to the desired consistency. Leave for 1.5 hours.
Boil four hard-boiled eggs, chop, chop the onions and fry in oil for 10 minutes. Add salt, add eggs, mix with squeezed cabbage.
Roll out the dough, cut out circles, spread out the filling. Pinch the edges and brush with beaten egg.
Place the pies on a greased baking sheet and set aside for 15 minutes. Bake for 20 minutes at 180 degrees.

From puff pastry

Time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to bake puff pastries with cabbage, will provide a step-by-step recipe with photos. It provides ready-made puff pastry, so cooking time is significantly saved. All that remains is to make the filling - in this recipe it is a mixture of cabbage shavings, canned fish, eggs, onions and cumin for taste. After this, you can fry or bake the finished pies.

Ingredients:

puff pastry – 0.8 kg;
cabbage head – 0.35 kg;
canned fish in oil - a jar;
eggs – 1 pc.;
onion – 1 pc.;
cumin – 10 g.

Cooking method:

Cut the head of cabbage into strips, add sauteed onion, salt and pepper. Add a little water, simmer until soft, season with caraway seeds. Mash the canned food into the mixture and cool.
Roll out the dough, cut out circles, place the filling. Pinch the seam and place on an oiled baking sheet.
The pies are baked for 15 minutes at 180 degrees.

Without yeast

Time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 221 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage in the oven without yeastThey turn out not so fluffy, but to prepare them you don’t need to fuss with dough and wait several hours for the dough to rise. Yeast-free pies are prepared with kefir, but you can use any other fermented milk products - yogurt, curdled milk or whey will do. They give the dough mass smoothness and elasticity.

Ingredients:

kefir – 0.25 l;
flour - half a kilo;
eggs – 1 pc.;
vegetable oil – 25 ml;
soda – 10 g;
sugar – 15 g;
salt - a pinch;
onion – 1 pc.;
tomatoes – 1 pc.;
carrots – 1 pc.;
cabbage head – 300 g.

Cooking method:

Grind the egg-sugar mixture, add salt, add oil, add soda. Beat until smooth, add flour. Set aside while you make the filling mixture.
Chop the onion, grate the carrots coarsely, and sauté until golden. Chop the head of cabbage, fry it, and send it to fry. Salt, pepper, add tomato cubes, add a couple of tablespoons of water. Simmer for 15 minutes.
Roll out the dough, cut out circles, place the minced meat, pinch. Grease the surface of the pies with oil and place on a baking sheet. Bake for half an hour at 180 degrees.

Fast

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 246 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: simple.

Bake cabbage pies quick and easyevery cook can do it, because there is a recipe that involves mixing the dough with the filling directly in the pan and shaping the products with a spoon. Housewives who don’t have time to bake will love such lazy pies, because they can simply be fried in oil and served. Don't forget to dry them with paper to remove excess fat.

Ingredients:

flour – 0.4 kg;
yeast - half a pack;
water – 1000 ml;
sugar – 10 g;
salt - a pinch;
head of cabbage - half a kilo;
carrots – 1 pc.;
onion – 1 pc.;
greens - a bunch.

Cooking method:

Place yeast in warm water, add salt, sweeten, and add sifted flour. Knead until smooth, set aside in a warm place for 40 minutes.
Grate the carrots, cut the onion into cubes, cut the head of cabbage into strips, and add salt. Fry everything together, adding chopped herbs.
Mix the dough with the filling, form the pies with a spoon, and fry.

With fresh cabbage

Time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 236 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook fresh cabbage pies, will become known from the recipe below. It is practically no different from the previous ones, because it provides a yeast dough mass and minced cabbage straws, onions and eggs in the filling if desired. The resulting products are fried or baked in the oven; you can choose any cooking method that family members prefer.

Ingredients:

water - half a liter;
sugar – 20 g;
salt – 10 g;
margarine – 40 g;
instant yeast - sachet;
flour – 1.1 kg;
eggs – 4 pcs.;
fresh cabbage – 900 g;
onion – 1 pc.;
fat – 30 g.

Cooking method:

Pour warm water over the yeast, sweeten it, add a little flour. Leave in a warm place for half an hour, add the remaining flour, salt, add melted margarine and two eggs. Leave for an hour.
Chop the head of cabbage into thin strips, fry some of the fat, add chopped onion, add two raw eggs at the end and stir.
Roll out the dough, form into pies, and fry.

With minced meat

Time: 3.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 261 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage and minced meat in the ovenThey take longer to prepare, but you can pamper your family with them on weekends or holidays by serving them with a glass of milk or hot tea. A hearty breakfast will give children and adults strength for the whole day and make the morning invigorating. For juiciness, add fried cabbage straws, sautéed onions and a piece of butter to the minced meat.

Ingredients:

water – 400 ml;
dry yeast – 15 g;
sugar - half a glass;
eggs – 1 pc.;
margarine – 50 g;
flour – 1.4 kg;
salt – 20 g;
minced beef - half a kilo;
onion – 1 pc.;
cabbage head - 1.2 kg;
butter – 50 g.

Cooking method:

Pour warm water into the yeast, sweeten it, add melted margarine, egg, half the flour, and salt. After kneading, add the rest of the flour, cover with foil, and put in the refrigerator for two hours.
Mash the minced meat, fry, add shredded cabbage, chopped onion, and simmer for half an hour.
Make flat cakes from the dough mixture, stuff the pies, set aside for an hour to proof.
Bake for 25 minutes at 180 degrees.

Video

The filling for pies with cabbage will always be the most popular, very tasty, juicy, loved by everyone. Homemade baked goods are especially in demand in the fall, and when cabbage from my own plot, and even sauerkraut, arrives in time, I don’t want to bake.

The popularity of cabbage filling is not without reason, because it is such a budget vegetable, and also very healthy, and you can mix such a filling with anything you want. Cabbage goes very well with meat and other various vegetables. My grandmother even baked pies with cabbage and apples - they were delicious, I tell you, extraordinary.

How to prepare the filling for cabbage pies

Of course, cabbage is different from cabbage. I’m only talking about white cabbage, since it’s what the filling is usually made from. Summer, early cabbage is juicier, but it contains less vitamins. The best, not only for pies, but also for fermentation, is the mid-late Slava, many know and love it. Its heads of cabbage are large, dense, and almost white in cross section.

The taste of your pies will depend not only on the type of cabbage and additives, but also on the method of cutting the vegetable. Yes, yes, don't miss this moment. Try making the filling yourself from cabbage squares and a finely shredded head of cabbage “into noodles.” you will feel the difference immediately.

In order to shred cabbage “like in a restaurant”, thinly and without cutting your fingers, you can use a special shredder with two blades, which will make your task easier.

The method of preparing our filling also plays an important role. Some people like fresh cabbage in pies, others like sauerkraut. I just love fried cabbage with onions, but my mother puts in raw cabbage, just pour boiling water over it lightly. I will tell you some methods and recipes today. By the way, you can prepare cabbage filling both in and out, it always turns out delicious.

Filling for pies with cabbage and egg

It can be called a classic of the genre. The most delicious filling that everyone, well, almost everyone likes.

We will take the following ingredients:

Medium cabbage fork
Two hard-boiled eggs
Sunflower oil for frying
Medium sized onion
Salt and pepper at your discretion

How to prepare the filling correctly:

This can be put into both fried and baked pies, and even stuffed into cabbage pie. Finely chop the cabbage and cut the onion into half rings. We lightly knead everything together, without zeal, and place it in a frying pan heated with oil. Fry until half cooked, if you don’t like fried, you can reduce the heat and simmer. Then add chopped eggs to the vegetables and mix.

Filling for pies with cabbage and meat in a frying pan

This option is more fun for men, who for the most part consider cabbage pies to be a frivolous food.

We will take the following products:

Small forks of cabbage
Half a kilo of any meat, fillet, you can take liver, it will also be delicious
Two onions - turnips
Sunflower oil for frying
Salt and spices to your taste

How to cook:

Wash the meat and cook until tender in lightly salted water. When it is completely cooked and soft, we take it out, dry it and grind it in a meat grinder.

Meanwhile, chop the cabbage thinly, mix with the onion cut into half rings and fry until half cooked so that the cabbage is crispy. Salt and pepper as needed.

The next, final stage is mixing the cabbage and boiled minced meat. You need to stir well so that it turns out evenly. Some people also like to add fresh herbs to this filling.

Filling for pies with cabbage and rice

We will use the following products:

Half a kilo of cabbage
One hundred twenty grams of rice
Salt and pepper to your taste
One small carrot
One onion

How to prepare this filling:

First, boil the rice until almost done, so that it is slightly damp, then the filling will be crumbly and tasty. Chop the cabbage and fry it a little in a frying pan, immediately adding chopped carrots and onions. After frying, mix with rice and immediately add salt.

Filling for sauerkraut pies

Honestly, I prefer pies with fresh cabbage, but some people simply adore them. By the way, if you don’t want the filling to be too sour, just soak the cabbage or at least rinse it under the tap.

We will take the following ingredients:

Two hundred grams of sauerkraut
Medium onion
Two tablespoons sunflower oil
Hard boiled egg
Salt as needed

How to cook:

First, fry the chopped onion a little, then add the cabbage to it and simmer under the lid for about forty minutes. At the very end, add the chopped egg and salt.

Stewed cabbage for filling the pie, a simple recipe

The following products will be needed:

Half a kilo of white cabbage
Two medium onions
One large carrot
Two tablespoons of vegetable oil
Half a glass of water
Pepper mixture
Turmeric

Cooking process:

Wash and peel the vegetables before cooking. It’s easier to grate carrots using a regular grater. The onion should be cut into small cubes. Shred the cabbage very thinly; it is better to use a special shredder.

Measure out half of the oil from the recipe and simmer the onion in it until translucent. Then add carrots.

When the vegetables are lightly fried, add the cabbage; first, it is advisable to mash it with your hands. Fry, stirring, for five minutes. Then salt, add all the spices and water. Then simmer under the lid for twenty minutes. Place the filling into the pies when it has cooled.

Stuffing with cabbage and mushrooms

For this filling, any mushrooms are suitable: dried, fresh, wild mushrooms, or champignons from the store.

We'll take:

Half a kilo of fresh cabbage
Three hundred grams of any mushrooms
One medium onion
4 cloves garlic
Salt, pepper, sunflower oil

Cooking process:

Cooking time depends on what mushrooms you choose. Fresh forest fruits must be washed, peeled and boiled for half an hour. If the mushrooms are dried, then cooking will also be necessary. It is most convenient to use champignons; they are immediately ready for frying.

First, finely chop the onion and garlic and lightly fry in a frying pan. Place them in a bowl, add oil to the frying pan and fry the mushrooms until half cooked. They first need to be cut into cubes.

Add finely shredded cabbage to the mushrooms and fry until golden brown, add onion and garlic, season and let simmer over medium heat for 5 minutes.

Filling with minced meat and vegetables

And again let's think about our men. This filling is rich in flavor, juicy and very filling. Suitable for both fried and oven-baked pies.

We'll take:

Three hundred grams of minced pork and beef
Half a kilo of fresh cabbage
Medium sized carrots
Onion
Three tablespoons sunflower oil
Salt, pepper

Cooking process:

First, we will need to fry the minced meat, we need to do this in a hot frying pan, over high heat, so that it turns out crumbly and does not stick together in one piece. At the same time, add salt and pepper.

In another frying pan, first fry the chopped onion, add grated carrots and only then finely shredded cabbage. Fry until slightly golden brown.

Mix the vegetables with the minced meat and let them sit for a while and cool at the same time. This filling can be used not only for pies on yeast dough, but also on puff pastry.

Stewed filling, step-by-step recipe with photos

We'll take:

Half a kilo of cabbage
Two carrots

Two bulbs
Two tablespoons of tomato paste

Half a teaspoon of salt
Pepper, cloves, bay leaf
Olive oil

Cooking process:

Three carrots on a grater.

Cut the onion into quarters of rings.

Cabbage pies can be prepared in many ways and each time surprise your family with new combinations of flavors and presentation. In this article you will learn how to make cabbage filling for pies and rolls.

Stewed cabbage with onions

The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage prepared in this way can be served as a side dish or a warm salad. The filling for cabbage pies is prepared as follows:

Peel one large onion and cut it into half rings.
Finely chop 500 grams of cabbage. It is best to use a special knife so that you end up with a long straw.
Sprinkle the cabbage with salt and press with your hands. Leave it for a while and wait until the juice comes out.
Heat a frying pan and fry the onion until golden brown.
Add the cabbage to the onion and cook it over medium heat, remembering to stir.
Add some water to the pan and simmer the vegetables over low heat.
Remember that young cabbage will be ready much faster than winter cabbage.
Taste the vegetables and add a little salt and pepper if necessary.

To make your baked goods more satisfying and tasty, we recommend making a combined filling. But do not forget that it is put into pies only in finished form. The cabbage filling for minced pies is prepared as follows:

Take two or three onions, peel them and cut them into cubes.
Wash and peel one carrot. Grate it on a fine grater as is usually done to prepare carrots in Korean.
Cut fresh forest mushrooms or champignons (350 grams) into cubes.
Heat a frying pan over the fire and fry the vegetables. After a few minutes, add the mushrooms and continue cooking.
Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under a lid until soft.
Fry 300 grams of mixed minced meat (you can take half pork and beef) in a small amount of vegetable oil, add salt and pepper.
When all the products have cooled, they need to be mixed, adding salt or spices if necessary.

This cabbage filling is perfect for pies baked in the oven or fried in a pan. To save time, you can divide the dough into two parts and make one large pie.

Cabbage pie. Filling (recipe) with egg and onion

This dish will help you travel back to childhood, when your mother or grandmother prepared a delicious pie with the classic cabbage-egg-onion filling. To prepare this wonderful dish, you need:

Cut three or four onions into half rings and fry them in a frying pan until translucent.
Chop one small head of cabbage using a special knife so that you get thin strips.
Boil, peel and chop five chicken eggs.
Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, add salt and pepper.
Drain the water through a colander and run cold water over the cabbage. To get rid of excess liquid, squeeze the workpiece with your hands and place it in the pan with the onions. Heat the vegetables together and let them cool.
Mix all the products, salt and add your favorite spices.

Cabbage filling for pies prepared according to this recipe can be perfectly stored in the freezer and will not lose its taste when defrosted.

Sauerkraut baking filling

The recipe for this filling will help you out in the winter, when you can use homemade preparations. You can prepare it as follows:

Grate the washed and peeled carrots on a medium grater, and cut one onion into half rings.
Fry the vegetables in a frying pan.
Rinse 300 or 400 grams of cabbage under running water, squeeze and place in a frying pan.
Simmer the vegetables over low heat until tender, and add salt and pepper at the very end.

The savory cabbage filling for oven-baked pies will be ready to use as soon as it has cooled a little.

Stuffing prepared in a slow cooker

As you know, progress does not stand still, and it is imperative to take advantage of its fruits. Therefore, we invite you to prepare the original filling using modern technology. The peculiarity of this recipe is that we will use both fresh and sauerkraut. So let's begin:

Take 400 grams of sauerkraut, rinse, and chop with a knife if necessary.
400 grams of fresh cabbage and one onion also need to be finely chopped.
Pour some vegetable oil into the multicooker bowl and heat it slightly using the “Frying” program.
After this, add sauerkraut and onions and cook until the excess liquid has evaporated. Remember that the filling needs to be stirred periodically.
When the vegetables are ready (determine this by eye), you can add fresh cabbage, any seasonings and tomato paste to them.
Set the “Extinguishing” program for about half an hour. After this, you need to try the filling and, if necessary, extend the cooking time.

Ready-made cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.

Filling for puff pastry

If you don’t know what to prepare for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for future use, freeze it and take it out as needed. To do this you need:

Chop one forkful of cabbage (about three kilograms) with a knife or in a food processor. Boil until tender and then drain off excess water.
Cut three or four onions into half rings, add salt, add sugar and simmer until soft. After this, you can put cabbage and a little butter here.
Let the vegetables cool and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.

Now you can start preparing the roll. To do this, defrost the plates of ready-made puff pastry (you can buy it at any supermarket), roll it out, and brush with vegetable oil. Place the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll using a napkin. Bake the dish in the oven on a baking sheet lined with baking paper. The pie can be brushed with egg and sprinkled with sesame seeds.

Conclusion

It would seem that the filling for cabbage pies is very simple to prepare. However, the result of your culinary work will depend on its taste and quality. Therefore, try to find recipes for yourself that you and your loved ones will like.

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How to stew cabbage for pies video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.

Looking at the tips on how to stew cabbage for pies, you can easily prepare this dish at home, having all the necessary ingredients.

See other recipes:

Tags for this dish::
How to stew cabbage for pies, cabbage filling for pies, filling for cabbage pies, cabbage pie filling recipe

Stewed cabbage with onions

Take two or three onions, peel them and cut them into cubes.
Wash and peel one carrot. Grate it on a fine grater as is usually done to prepare carrots in Korean.
Cut fresh forest mushrooms or champignons (350 grams) into cubes.
Heat a frying pan over the fire and fry the vegetables. After a few minutes, add the mushrooms and continue cooking.
Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under a lid until soft.
Fry 300 grams of mixed minced meat (you can take half pork and beef) in a small amount of vegetable oil, add salt and pepper.
When all the products have cooled, they need to be mixed, adding salt or spices if necessary.

This cabbage filling is perfect for pies baked in the oven or fried in a pan. To save time, you can divide the dough into two parts and make one large pie.

Cabbage pie. Filling (recipe) with egg and onion

This dish will help you travel back to childhood, when your mother or grandmother prepared a delicious pie with the classic cabbage-egg-onion filling. To prepare this wonderful dish, you need:

Cut three or four onions into half rings and fry them in a frying pan until translucent.
Chop one small head of cabbage using a special knife so that you get thin strips.
Boil, peel and chop five chicken eggs.
Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, add salt and pepper.
Drain the water through a colander and run cold water over the cabbage. To get rid of excess liquid, squeeze the workpiece with your hands and place it in the pan with the onions. Heat the vegetables together and let them cool.
Mix all the products, salt and add your favorite spices.

Cabbage filling for pies prepared according to this recipe can be perfectly stored in the freezer and will not lose its taste when defrosted.

Sauerkraut baking filling

The recipe for this filling will help you out in the winter, when you can use homemade preparations. You can prepare it as follows:

Grate the washed and peeled carrots on a medium grater, and cut one onion into half rings.
Fry the vegetables in a frying pan.
Rinse 300 or 400 grams of cabbage under running water, squeeze and place in a frying pan.
Simmer the vegetables over low heat until tender, and add salt and pepper at the very end.

The savory cabbage filling for oven-baked pies will be ready to use as soon as it has cooled a little.

Stuffing prepared in a slow cooker

Take 400 grams of sauerkraut, rinse, and chop with a knife if necessary.
400 grams of fresh cabbage and one onion also need to be finely chopped.
Pour some vegetable oil into the multicooker bowl and heat it slightly using the “Frying” program.
After this, add sauerkraut and onions and cook until the excess liquid has evaporated. Remember that the filling needs to be stirred periodically.
When the vegetables are ready (determine this by eye), you can add fresh cabbage, any seasonings and tomato paste to them.
Set the “Extinguishing” program for about half an hour. After this, you need to try the filling and, if necessary, extend the cooking time.

Ready-made cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.

Filling for puff pastry

Chop one forkful of cabbage (about three kilograms) with a knife or in a food processor. Boil until tender and then drain off excess water.
Cut three or four onions into half rings, add salt, add sugar and simmer until soft. After this, you can put cabbage and a little butter here.
Let the vegetables cool and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.